Jungle Curry with Pork and Thai Eggplant

Name: Jungle Curry with Pork and Thai Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 454 grams Thai apple eggplants (see cooks note, below); 8 canned baby corn, rinsed, drained, and halved lengthwise; 79 milliliters julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger; 355 milliliters Thai chicken stock; 1 fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded; 8 servings Accompaniment: Thai pickled garlic (gratiam dong); 85 grams Chinese long beans or green beans, cut into 1-inch pieces; 20 inches long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot); 3 Tbsps nam pla (Asian fish sauce; preferably Thai); 680 grams pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick; 0 teaspoons salt; 59 milliliters Thai red curry paste; 2 Tbsps to 1/4 cup vegetable oil; 237 milliliters loosely packed bai grapao (holy basil leaves)

You can never have too many main course recipes, so give Jungle Curry with Pork and Thai Eggplant a try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 21g of protein, 8g of fat, and a total of 243 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have vegetable oil, pork tenderloin, bai grapao, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).

Ingredients you will need

Eggplant

Cooking Oil

Heat oil (see above) in wok over moderate heat until warm, about 30 seconds.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes.

Ingredients you will need

Curry Paste

Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes.

Ingredients you will need

Pork

Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes.

Ingredients you will need

Baby Corn

Eggplant

Beans

Stock

Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.

Ingredients you will need

Lime Leaves

Fish Sauce

Basil

Chili Pepper

Salt

Serve topped with remaining basil.

Ingredients you will need

Basil

Long slender Asian eggplant can be substituted for Thai apple eggplant. Thai apple eggplant is traditionally eaten raw or crisp-tender, but Asian eggplant needs to be precooked.

Ingredients you will need

Eggplant

Apple

Cut Asian eggplant into 1-inch cubes and toss with 1 tablespoon vegetable oil, then bake in 1 layer in a shallow baking pan in a preheated 400°F oven until crisp-tender, about 12 minutes. Proceed with recipe.

Ingredients you will need

Vegetable Oil

Eggplant

Equipment you will use

Baking Pan

Oven

Equipment

Wok

Baking Pan

Oven

Ingredients

Servings:

454grams

Thai apple eggplants (see cooks' note, below)8

canned baby corn, rinsed, drained, and halved lengthwise 79milliliters

julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger 355milliliters

Thai chicken stock 1

fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded 8servings

Accompaniment: Thai pickled garlic (gratiam dong)85grams

Chinese long beans or green beans, cut into 1-inch pieces 20inches

long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)3Tbsps

nam pla (Asian fish sauce; preferably Thai)680grams

pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick 0teaspoons

salt 59milliliters

Thai red curry paste 2Tbsps

to 1/4 cup vegetable oil 237milliliters

loosely packed bai grapao (holy basil leaves)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.